Marzipan hazelnut cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp orange juice
• 1 pinch of salt
• 120 g sugar
• 130 g flour
• 20 g cornstarch
• 1 jar sour cherries
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 400 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar (bourbon vanilla)
• 100 g hazelnuts, ground
• 50 g hazelnuts, chopped
• 200 g marzipan raw material or 1 marzipan blanket
• 1 pack of brittle (hazelnut brittle)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Line the bottom of a 26 cm springform pan with baking paper. Preheat the oven to 175°C. In a bowl, whisk the eggs with orange juice, salt, and sugar until white and foamy, using a hand mixer for 6-8 minutes. Combine the flour, cornstarch, and baking powder, sift over the mixture, and carefully fold in. Pour the batter into the springform pan and smooth the surface. Bake for approximately 25 minutes. Place the cherries in a saucepan, take a little of the cherry juice, and use it to mix the cake glaze until lump-free. Add the sugar and the mixed cake glaze to the cherries and bring to a boil, stirring continuously. Then let cool. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Briefly stir in all the hazelnuts. Cut the cake base horizontally once. Place one layer on a cake plate and spread the cherry mixture evenly on top. Place the second layer on top and gently press it down. Spread ¾ of the cream over the surface and spread the rest around the edges. Roll out the raw marzipan into a round shape (or lay out the marzipan sheet) and cut out stars of varying sizes. Carefully place the marzipan sheet on the cake, gently pressing the edges down. Sprinkle the star-shaped holes with hazelnut brittle. Place the cut-out stars on the cake to decorate. Refrigerate the cake for about 1.5 hours.